Ronnie's Restaurants

Since opening the restaurant in Clifton, I have found that my customers have two burning questions.  One I hear my staff being asked and the other I’m asked directly. The first is, Is Ronnie cooking tonight? And the other; How do you split your time between the two restaurants?

There are a number of things to do in a restaurant, from sweeping the floor to balancing the books. To0 many for me to do alone, so I employe a number of staff. Each restaurant has a very talented head chef, with whom I work very closely. The head chef’s responsibility is to ensure the kitchen runs smoothly and produces food to an agreed standard in a timely fashion. They also create recipes and write menus. This is the side of the business I particularly enjoy getting involved in.

This year I have developed a program called Cookery by Ronnie, which will allow me to cook 12 events in each restaurant. Each event will take on a particular theme, such as Bistro Classics from a Modern Kitchen, Foraging through the South West and Something Savory, Several Things Sweet. Each event will also provide one of my suppliers to showcase one of their producers.

I’m very excited about this program of events, it gives my staff and I a chance to explore different creative avenues. And for 24 days of the year you’ll know exactly which kitchen I’m in, who’s cooking and how my time’s been split.

Watch out for details in our events section and come and join us.

Happy Cooking

Ronnie